In biodynamic cultivation, yarrow is one of the plants used together with chamomile, nettle, dandelion, valerian, and oak bark to produce compost preparations. The flowers are harvested in June in the morning dew.

In numerous seminars dealing with the plants used in compost preparations, participants asked how to recognize yarrow. Once identified, it seems to be everywhere. Those who know it can find it almost anywhere in meadows. In spring, fresh green leaves stretch toward the light in small clusters. They are characteristically pinnate, compact, and appear almost leathery, with the young leaves exuding a gently bitter taste.

When the flower heads bloom, the meadows shine in a delicate white with yellowish and slightly pink shades. The flower heads are densely packed on a panicle. Tongue and tube flowers are surrounded by bracts, which, in contrast to the dense arrangement, radiate far outwards – an inviting, open appearance.

I particularly appreciate the transition from blossom to seed head. The formerly green or white leaves glow almost golden in the sunlight. The inflorescence now looks somewhat disheveled and inconspicuous. From a distance, it appears dry and faded, but up close, it reveals a fascinating variety of shapes that can be admired in many meadows throughout the winter.